This is another of my recipes I have tried to replicate from our travels in Germany. I first ate this on the banks of the Rhine River one fall. It is typically eaten during the wine festivals in late September or early October. As you stroll along the villages in the fall, all the small vineyards (and I mean small) have a little area that you can sit and sample their “green” wine. Green meaning young or new. While sampling the wine you can also have a taste of their Zwiebelkuchen (Onion Pie). Germans also enjoy hiking. Sunday afternoons you can find them hiking trails with their families as entertainment. While hiking, they usually stop for a little coffee and dessert or light snack. This onion pie is one of the things you can get for a light snack.
Since strolling between small vineyards or hiking with my family on Sunday afternoons is not a regular occurrence for me here in Kansas, I have adapted this recipe to other times. I use it sometimes for an appetizer, but mostly I have it for a light evening meal in the summer or a Sunday brunch. I tend to think of it most when I see the asparagus in the stores. I make this recipe and serve it with roasted asparagus and some fresh fruit. My family thinks it can’t be beat. Of course, use it however you see fit – just enjoy!!
6 pounds onions, sliced
4 – 6 slices bacon
16 ounces sour cream
4 eggs, slightly beaten
3 Tablespoons flour
½ teaspoon salt
¾ teaspoon caraway seed
Pie crust for double crust 9” pie – Go here for the recipe I use.
Heat oven to 425. Line a jelly roll pan with the pie dough. Make sure the dough comes up the sides of the pan.
Saute the onions in a little butter or olive oil until they are translucent. Drain and put into a large bowl. Cook bacon until crisp and then chop into bite size pieces and add to onions. Mix well.
Stir in sour cream and beaten eggs. Sprinkle flour and salt over onions and mix well. Pour the mixture into the pan. Sprinkle with caraway seeds.
Bake for about an hour or until onions start to turn a golden brown.